2 Tbs vegetable oil

1 medium onion, chopped

1 large carrot, peeled and diced

3 cloves of garlic, sliced

¼ cup red wine vinegar

1 lb Shagbark Mill dried black beans

1 Tbs sweet smoked paprika

1 Tbs ground cumin

3 shakes red pepper flakes

1 ½ tsp dried oregano

8 cups water

1 Tbs J.Q. Dickinson Popcorn Salt

Heat the oil in a large soup pot over medium high heat. Add the onion, carrot and garlic. Sauté for 5-6 minutes until fragrant and wilted. Stir often. Add the red wine vinegar and stir to scrape the bottom of the pot clean. Add the black beans, paprika, red hot sprinkle and oregano. Stir to coat beans. Add water. Bring to a boil. Turn down to a slow simmer and cook for1 ½ to 2 hours. Stir every 3o minutes until beans are soft and broth is thickening. Press beans against the side of the pot with a large spoon several times. This adds more texture to the soup. Add the salt. Cook another 10 minutes. Adjust seasoning to taste. Garnish with any, or all, of the following: sour cream, fresh cilantro leaves, lime wedges, diced avocado, grated sharp cheddar cheese, tortilla chips.